... we had a dinner at which the main course was a cassoulet featuring goose (breast and confit), as well as wild boar and a venison kielbasa. Why? Because it was Michaelmas: Gander tonight.
Peter Stothard also writes about favorite American writers of his: Get Shorty. (Too bad the link to the TLS article doesn't work.)
I bet it was delicious, Frank. When I was in the Dordogne recently, goose was everywhere. Goose farms (hard describing to committed vegetarian Cathy what exactly happens on a goose pate farm), cooked every way but which in the restaurants--- I thought of you when we discovered we were being given goose sausages one day!
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